Winter Warm Kale Salad

Winter Warm Kale Salad

Okay, so one thing that you guys should know about me and my approach to food is that I am a big fan of seasonal eating. I could go on and on about why, and I probably will in future posts. Long story short, though, there are a few reasons that I think that cooking seasonal fruits and veggies is such a great place to start when it comes to eating healthier and cooking more.

First, even without knowing too much of the science, it just makes logical sense that seasonal fruits and veggies give you more of the nutrients and qualities you need during each different time of year. Second, they cost less, because there’s more of them available. And third, they just taste way better, because they generally don’t need to travel as far to get to you, which means that they’re fresher. And the tasting-better part is what I really love about seasonal eating, because it makes cooking way easier.

All of a sudden, when you use seasonal ingredients, everything you make will pretty much just go together without you needing to think a ton about it. And it’ll generally taste really good too, even with the simplest of preparations.

And that’s how this little bowl was born. It was inspired by a recipe by The Natural Nurturer, which I adapted and simplified a lil’ bit to use the seasonal ingredients that I enjoy the most, and to speed up and coordinate veggie cooking time.

Check out the recipe below, and feel free to modify it by adding or swapping in any seasonal ingredients that you love! As far as I’m concerned, you can never go wrong combining roasted or sautéed in-season fruits and veggies.

This recipe should make you at least 2-3 servings, so it’s great for weekend or mid-week meal prep, too!  

Winter Warm Kale Salad

Makes 3 servings | Time: 40-50 minutes including prep and cleanup

Notes: This salad is great with pesto or feta cheese added. Serve over rice or quinoa to make it a little more filling.


  • 1 sweet potato, cubed

  • 1 apple, cubed

  • 3 cups or 1 bag brussels sprouts, halved

  • 1 bunch kale

  • 1-2 cloves garlic, minced


  • 1 bag frozen brown rice or quinoa from Trader Joe’s, cooked in the microwave

  • 1 big spoonful of pesto to taste

  • Sprinkle of feta cheese


  • Preheat oven to 400F and line 2 baking sheets with foil. Wash and chop sweet potatoes and apple first, then place both together on one baking sheet and toss with olive oil, salt, and pepper, and roast for 17-20 minutes or until easily pierced with a fork, taking out to toss around after about 10 minutes.

  • While the sweet potatoes and apples roast, heat a large skillet to medium-high heat and sauté the brussels sprouts, cut side down, in olive oil for about 5 minutes or until browned. Then place them on the second baking sheet and put in the oven with the potatoes for 8-10 minutes, or until crispy and easily pierced with a fork.

  • While the veggies roast, remove tough stems from kale and tear into pieces, then wash and dry in a colander or salad spinner. Heat some more olive oil and sauté minced garlic first, then add kale to pan with salt and pepper and sauté until wilted.

  • Combine sweet potatoes, apple, brussels sprouts, and kale to serve. Optional to serve over rice or quinoa or with a spoonful of pesto or a sprinkle of feta cheese.